Khrenovina
A raw Siberian horseradish-and-tomato sauce, also called gorloder, known for its burning heat. Fresh tomatoes, horseradish root, garlic, and hot pepper are ground together uncooked and seasoned with salt. It is served with pelmeni, meat, fish, and on black bread.
Ingredients
- 1000 gtomatoes
- 80 ghorseradish root
- 60 ggarlic
- 1 wholehot pepper
- 1 tbspsalt
- 1 tspsugar
Method
- Wash the tomatoes and remove the stems; for a smoother sauce, blanch and peel them. Peel the horseradish root and garlic and seed the hot pepper.
- Chill the horseradish root in the freezer for 1 to 2 hours; this tames the fumes and makes it easier to grind.
- Working in a ventilated spot, grind the tomatoes, horseradish, garlic, and hot pepper through a meat grinder or blend them. The horseradish fumes are sharp, so tie a bag over the grinder spout or keep the blender lid on.
- Stir in the salt and sugar until fully dissolved. Do not cook the sauce.
- Pack into sterilised jars and refrigerate.
- Let it age 1 to 2 weeks before serving, so the flavour rounds out. Serve with pelmeni, meat, fish, or on black bread.
FAQ
It is one Siberian and Ural sauce under different folk names. Khrenovina and khrenodyor come from khren (horseradish); gorloder, ogonyok, and cobra refer to its burning heat. The make-up is essentially the same.
Chill the root for 1 to 2 hours, grind it in a ventilated spot, tie a bag over the grinder spout, or keep a tight lid on the blender and do not open it at once. This is the sharpest step.
Not essential. Peeled (blanched and chilled) gives a smoother sauce; with skins it is quicker and coarser. Drain watery tomatoes first.
Horseradish and garlic are strong natural preservatives: the more of them, the longer it lasts. In sterilised jars in the fridge it keeps for months. With less horseradish and garlic, use it up sooner.
Classically with pelmeni, meat, fish, and aspic; spread on black bread; with potatoes and grains. A spoonful goes into borscht or alongside plov.
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